Seven Layer Salad

Seven Layer Salad Ingredients 1 pound bacon 1 large head iceberg lettuce – rinsed, dried, and chopped 1 red onion, chopped 1 (10 ounce) package frozen green peas, thawed 10 ounces shredded Cheddar cheese 1 cup chopped cauliflower 1 1/4 cups mayonnaise 2 tablespoons white sugar 2/3 cup grated Parmesan cheese Directions Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the … Continue reading Seven Layer Salad

Tuna-Artichoke Salad

Tuna-Artichoke Salad healthy dish perfect for lunch or a light dinner Ingredients 1 (6 ounce) jar artichoke hearts, drained and chopped 1/4 cup chopped fresh dill 1 tablespoon olive oil 1 tablespoon lemon juice 2 cloves garlic, minced 1/2 teaspoon ground black pepper 1 cup chopped fresh spinach 1 (5 ounce) can tuna, drained 1 red bell pepper, chopped Directions Mix artichoke hearts, dill, olive oil, lemon juice, garlic, and black pepper together in a bowl; add spinach, tuna, and red bell pepper and toss. Continue reading Tuna-Artichoke Salad

Crab-Stuffed Mushrooms

Crab-Stuffed Mushrooms Ingredients 2 tablespoons butter 2 tablespoons minced green onion 1 cup cooked crabmeat, finely chopped 1/2 cup dry bread crumbs 1/4 cup shredded Monterey Jack cheese 1 egg, beaten 1 teaspoon lemon juice 1/2 teaspoon dried dill weed 1/2 cup butter, melted 1 1/2 pounds fresh button mushrooms, stems removed 1/2 cup shredded Monterey Jack cheese 1/4 cup dry white wine Directions Preheat oven to 400 degrees F (200 degrees C). Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread … Continue reading Crab-Stuffed Mushrooms

Twice-Baked Ranch Potatoes

Twice-Baked Ranch Potatoes “Creamy twice baked potatoes with a ranch taste.” Ingredients 5 (5 ounce) baking potatoes 4 ounces Neufchatel cheese, softened 2 tablespoons milk 1 (1 ounce) package ranch salad dressing mix 1/2 cup shredded reduced-fat Cheddar cheese Directions Scrub and dry potatoes, then prick several times with a fork and place on a microwave-safe plate. Heat in microwave on high until tender, 18 to 20 minutes; remove and allow to cool for 10 minutes. Combine Neufchatel cheese and milk in a small bowl; beat in salad dressing mix. Cut potatoes in half lengthwise; remove pulp, leaving a thin … Continue reading Twice-Baked Ranch Potatoes

Perfect Baked Potato

Perfect Baked Potato “This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!” Ingredients 1 medium baking potato 1 teaspoon olive oil 1/2 teaspoon salt 2 teaspoons butter 1 pinch freshly ground black pepper 1/4 cup shredded Cheddar cheese Directions Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden … Continue reading Perfect Baked Potato

Grilled Shrimp over Zucchini Noodles

Grilled Shrimp over Zucchini Noodles Recipe By:Jenna Robinette “A great alternative to pasta!” Ingredients Lemon Basil Dressing: 2 cups thinly sliced fresh basil 9 tablespoons olive oil, divided 1/3 cup toasted sliced almonds, divided 1 tablespoon red wine vinegar 1 shallot, coarsely chopped 2 cloves garlic, coarsely chopped 1 lemon, zested 1/4 teaspoon red pepper flakes 1 pound shrimp, peeled and deveined 5 zucchini kosher salt and freshly ground black pepper to taste Directions Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is … Continue reading Grilled Shrimp over Zucchini Noodles

Thai Hot and Sour Soup

Thai Hot and Sour Soup “Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!” Ingredients 3 cups chicken stock 1 tablespoon tom yum paste 1/2 clove garlic, finely chopped 3 stalks lemon grass, chopped 2 kaffir lime leaves 2 skinless, boneless chicken breast halves – … Continue reading Thai Hot and Sour Soup

Cabbage Fat-Burning Soup

Cabbage Fat-Burning Soup Ingredients 5 carrots, chopped 3 onions, chopped 2 (16 ounce) cans whole peeled tomatoes, with liquid 1 large head cabbage, chopped 1 (1 ounce) envelope dry onion soup mix 1 (15 ounce) can cut green beans, drained 2 quarts tomato juice 2 green bell peppers, diced 10 stalks celery, chopped 1 (14 ounce) can beef broth Directions Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for … Continue reading Cabbage Fat-Burning Soup

Balsamic-Glazed Salmon Fillets

Balsamic-Glazed Salmon Fillets Ingredients 6 (5 ounce) salmon fillets 4 cloves garlic, minced 1 tablespoon white wine 1 tablespoon honey 1/3 cup balsamic vinegar 4 teaspoons Dijon mustard salt and pepper to taste 1 tablespoon chopped fresh oregano Directions Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or … Continue reading Balsamic-Glazed Salmon Fillets

Slow Cooker Turkey Pot Pie

Slow Cooker Turkey Pot Pie Prep Time 15 minutes Cook Time 8 hours 40 minutes Total Time 8 hours 55 minutes Servings 6 Ingredients Pot Pie Base: 1 pound leftover turkey or uncooked bonless, skinless turkey or chicken 1 pound carrots 1 small onion 3 cloves garlic 1/4 cup flour 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups chicken broth 2 tablespoons cornstarch for later 1/2 cup heavy cream for later Biscuit topping: 1 3/4 cups all purpose flour 1 teaspoon baking powder 1 teaspoon garlic powder 1/2 teaspoon salt 5 tablespoons butter 1 cup milk … Continue reading Slow Cooker Turkey Pot Pie